Recipe by EAGLE BRAND®
"Be sure to serve this rich chocolate cheesecake with a bottomless cup of full-flavored java."
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Chocolate Crumb Crust:
1 1/2 cups
vanilla wafer crumbs
unsweetened cocoa powder
3 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
Eagle Brand® Sweetened Condensed Milk
semi-sweet chocolate chips, melted*
Followed the recipe and this came out great. The edges were a little dry and I was looking for something creamier, but I made two of these and they were so rich we had trouble finishing the second!
This year's Easter dessert, along with a bananas foster upside-down cake! AMAZING cheesecake, very rich, even with one block of lo-fat cream cheese! I had my usual issue with cracking, but covered it with more chocolate, which added to the decadence. The only change I made was omit the sugar in the crust. I'd give it eleven stars if the ratings went that high!
This was a fantastic cheesecake! I made one change and only because I had a substitute ingredient on hand instead of what was called for. I used chocolate cookie crumbs instead of graham crumbs and it was perfect. I baked it for the suggested time and then shut the oven off and let it sit in the oven for about 5 hours, took it out and tossed it in the fridge for 24 hours and served it for Easter dinner dessert. It was easy to make and very rich!
Oh my...This was absolutely delicious and super easy to make. I had just about everything on hand and I didn't change a thing. Hubby said I need to make this more often (I don't think my waistline would agree!!)
Excellent! Served at Thanksgiving and everyone asked for the recipe. No changes needed... Perfection.
I've been making this cheesecake for years and it's absolutely the best chocolate cheesecake I've ever tasted. You will not be disappointed! My daughter calls it "Heaven on Earth".
* Percent Daily Values are based on a 2,000 calorie diet.
Fudge Truffle Cheesecake from EAGLE BRAND(R)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 579
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